I’m constantly looking for new salads to spice up my summer menu! This potato salad is a nice change from the cream based salads. I like to serve it room temperature, but you can chill it before serving. Toss in whatever veggies you like roasted. I just always seem to have a ton of squash in my fridge!
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Roasted Potato and Veggie Salad Recipe
1 bag of small mixed potatoes (2 1/2 pounds) cut into quartered wedges
1 zucchini cut into chunks
1 yellow squash cut into chunks
1 medium red pepper cut into chunks
2 tablespoons of chopped fresh thyme
2 tsp. of onion powder
1 tsp of paprika
1 tbls. of garlic salt
2 tbls. of olive oil
fresh cracked pepper
1/4 cup of chopped curly parsley
3/4 cup of trimmed and halved snap peas
Fresh grated parmesan
Lemon Vinaigrette
1/4 cup of fresh lemon juice
1 tsp. of lemon zest
1 tbls. of dijon mustard
2 tbls. of apple cider vinegar
1 tbls. of agave or honey
2 garlic cloves minced
1 tbls. of minced shallots
salt and pepper to taste
Preheat oven to 400
1. Line two cookie sheets with foil
2. Toss the potatoes with half of the seasoning and oil and spread on a cookie sheet
3. Toss the veggies with the rest of the seasoning and oil and spread on the other cookie sheet
4. Roast the veggies and potatoes for 40 min or until nicely browned
5. Set aside to cool
6. Whisk together dressing ingredients in a large bowl
7. Toss the parsley and snap peas in the vinaigrette and add in cooled potatoes and veggies
8. Add salt and pepper to taste and garnish with some parmesan cheese
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